Creamy Sausage Tortellini Soup

There’s something incredibly comforting about a creamy, hearty soup bubbling away on the stove—especially when it’s loaded with tender tortellini, flavorful sausage, and cozy vegetables. Creamy Sausage Tortellini Soup is exactly that kind of bowl: rich, satisfying, and full of the kind of flavor that makes you want to go back for “just one more” spoonful.

This recipe brings together savory Italian sausage, pillowy cheese tortellini, sweet carrots, aromatic garlic, and a velvety cream base. Every bite has a little bit of everything: a pop of pasta, a hint of spice from the sausage, and the gentle freshness of spinach and herbs. It has all the satisfaction of a classic Italian-style pasta dish, but in the form of a soul-warming soup.

One of the best things about this soup is how easy it is to put together. You don’t need complicated techniques or fancy ingredients—just a big pot, a few pantry staples, and about 40–45 minutes. Browning the sausage builds deep flavor, sautéed vegetables add sweetness and aroma, and a splash of cream at the end makes the broth luxuriously silky.

This is the kind of recipe that works for busy weeknights but is special enough to serve to guests. Pair it with some crusty bread or a simple green salad, and you have a complete, satisfying meal in one bowl. Leftovers (if you have any!) are just as delicious the next day, making this a great make-ahead option too.

Whether you’re cooking for family, friends, or just treating yourself, Creamy Sausage Tortellini Soup is the kind of dish that turns an ordinary day into something a little cozier and more memorable.

Core Ingredients for Making the Recipe

To make this comforting Creamy Sausage Tortellini Soup, you’ll use simple ingredients that deliver big flavor. Here’s what you’ll need:

For the Soup Base

1 lb (450 g) Italian sausage
(Mild or hot, casings removed. Choose your preferred spice level.)
1 tablespoon olive oil (optional)
(Use this if your sausage is very lean or the pot seems dry.)
1 medium yellow onion, finely diced
(Adds sweetness and depth.)
2–3 medium carrots, peeled and sliced into thin rounds
(For color, sweetness, and texture.)
2 stalks celery, sliced
(Optional but highly recommended for flavor and aroma.)
3–4 garlic cloves, minced
(Brings warmth and richness to the broth.)
2 tablespoons tomato paste
(Gives a subtle tang and beautiful color without making the soup too “tomato-y”.)
1 teaspoon Italian seasoning
(A mix of dried herbs like oregano, basil, and thyme.)
1/2 teaspoon dried basil (optional)
(Enhances the Italian flavor.)
1/4–1/2 teaspoon crushed red pepper flakes (optional)
(For a little heat—use more or less to taste.)
6 cups (about 1.4 L) low-sodium chicken broth
(Forming the main liquid base of your soup.)

For the Creamy Finish & Tortellini

9–12 oz (250–340 g) cheese tortellini
(Refrigerated or frozen. Cheese-filled works best for creaminess.)
1–1 1/2 cups heavy cream
(Use 1 cup for a lighter soup, up to 1 1/2 cups for extra richness.)
2 cups fresh baby spinach, roughly chopped
(Adds color, freshness, and nutrients.)
1/2 cup freshly grated Parmesan cheese
(For savory, salty depth in the broth.)

Seasoning & Finishing Touches

Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish (optional)
Extra Parmesan cheese, for serving

These ingredients come together to create a thick, creamy soup with layers of flavor—from the browned sausage to the fragrant garlic and herbs, down to the tender tortellini that soak up all that goodness.

Step-by-Step

Guide to Making the Recipe

Follow this simple step-by-step guide to create your Creamy Sausage Tortellini Soup from scratch:

Prepare Your Ingredients
Before you turn on the stove, dice the onion, slice the carrots and celery, mince the garlic, and chop the spinach. Grate the Parmesan and measure out the broth, cream, and seasonings. Having everything ready makes cooking smoother and more enjoyable.
Brown the Sausage
- Place a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- If your sausage is very lean, add the olive oil first.
- Add the Italian sausage, breaking it up with a wooden spoon or spatula as it cooks.
- Cook for 6–8 minutes, until the sausage is browned and cooked through, with some crispy bits for added flavor.
- If there is a lot of excess fat, you can carefully spoon off some, leaving about 1–2 tablespoons in the pot for flavor.
Sauté the Aromatics and Vegetables
- Reduce the heat slightly to medium.
- Add the diced onion, sliced carrots, and celery to the pot with the sausage.
- Stir well so the vegetables are coated in the flavorful fat.
- Cook for 5–7 minutes, stirring occasionally, until the onions are soft and translucent and the carrots begin to soften.
- Add the minced garlic and cook for 30–60 seconds, just until fragrant. Be careful not to brown the garlic too much.
Build the Flavor Base
- Stir in the tomato paste, making sure it coats the sausage and veggies.
- Cook the tomato paste for 1–2 minutes, stirring constantly. This step helps deepen the flavor and cuts the raw tomato taste.
- Sprinkle in the Italian seasoning, dried basil (if using), and crushed red pepper flakes.
- Stir well so the herbs toast lightly in the pot, releasing their aroma.
Add the Broth and Simmer
- Pour in the chicken broth, scraping the bottom of the pot with your spoon to loosen any browned bits (that’s pure flavor).
- Stir everything together and bring the mixture to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to low or medium-low so the soup simmers.
- Simmer for 10–15 minutes, or until the carrots are tender but not mushy. This step allows the flavors to blend and the broth to develop a rich taste.
Cook the Tortellini
- Add the tortellini directly into the simmering soup.
- Cook according to the package instructions, usually 3–7 minutes, depending on whether they’re fresh or frozen.
- Stir occasionally to prevent the tortellini from sticking together or to the bottom of the pot.
- Taste a tortellini to check that it’s cooked through and pleasantly tender.
Add the Cream and Spinach
- Once the tortellini is cooked, reduce the heat to low.
- Slowly pour in the heavy cream, stirring as you go.
- Add the chopped spinach and stir it into the hot soup—it will wilt quickly in the residual heat.
- Let the soup gently heat through for 3–5 minutes, making sure it doesn’t come to a hard boil. A gentle simmer is perfect.
Stir in the Parmesan
- Add the grated Parmesan cheese to the pot and stir until it melts into the broth.
- This will slightly thicken the soup and add a savory, cheesy richness.
Taste and Adjust Seasoning
- Taste the soup and season with salt and freshly ground black pepper as needed.
- Remember that sausage and Parmesan both contain salt, so you may need less than you think. Add gradually and taste as you go.
Serve and Enjoy

Once the soup is creamy, hot, and well seasoned, turn off the heat.
Ladle into bowls and garnish with extra Parmesan, a sprinkle of fresh parsley, and a pinch of black pepper or red pepper flakes if you like a bit of heat.
Serve immediately with crusty bread, garlic toast, or a simple side salad.

Every spoonful should be creamy, comforting, and loaded with bits of sausage, tender tortellini, and vibrant spinach.

Flavor Variations and Creative Twists

One of the joys of Creamy Sausage Tortellini Soup is how easy it is to customize. You can tweak ingredients to match your mood, your pantry, or your family’s preferences. Here are some inspiring variations:

Switch Up the Sausage
- Use hot Italian sausage for a spicier kick.
- Try chicken or turkey Italian sausage for a lighter version with the same flavor profile.
- Mix mild and hot sausage to get a balanced warmth without overpowering heat.
Play with the Greens
- Swap spinach for kale, Swiss chard, or even baby arugula.
- If using kale, remove the tough stems and chop the leaves finely so they become tender as they cook.
Tomato Lover’s Version
- For a slightly more tomato-forward soup, add 1 can (14.5 oz / 400 g) of diced tomatoes along with the broth.
- You’ll get a beautiful rosy color and a touch more tang, while still keeping the creamy texture.
Extra Veggie Boost
- Stir in sliced mushrooms, zucchini, or red bell pepper when you add the carrots and celery.
- This adds more texture and makes the soup even heartier and more colorful.
Different Tortellini Flavors
- Use spinach and cheese, three-cheese, or even meat-filled tortellini.
- Each type adds a slightly different character to the soup.
Herb Variations
- Add a sprig of fresh thyme or rosemary during simmering, then remove before serving.
- Finish with a handful of fresh basil leaves for a bright, fragrant touch.
Make It Extra Indulgent
- Add a bit of cream cheese (about 2–3 tablespoons) for an ultra-rich, slightly tangy broth.
- Stir it in after the cream, letting it melt fully before serving.

These variations allow you to make the soup feel new each time you cook it—perfect for rotating into your regular meal plan.

How to Serve

Creamy Sausage Tortellini Soup is a complete meal in a bowl, but a few thoughtful sides can elevate it even more:

With Bread
- Serve with crusty baguette, garlic bread, or buttery dinner rolls for dunking into the creamy broth.
- Warm, toasted bread is perfect for soaking up every last drop.
With a Salad
- Pair with a simple green salad dressed with olive oil and lemon juice or balsamic vinaigrette.
- The freshness and acidity of the salad balance the richness of the soup beautifully.
Topped Generously
- Finish each bowl with extra Parmesan, freshly cracked black pepper, and a drizzle of good-quality olive oil if you like.
- A sprinkle of red pepper flakes adds visual appeal and gentle heat.
For a Cozy Family Dinner
- Serve the soup directly from the pot at the table, letting everyone ladle their own bowl.
- Add a plate of bread, a bowl of grated cheese, and a small dish of chili flakes so everyone can customize their bowl.
For Guests
- Ladle the soup into wide, shallow bowls for a restaurant-style presentation.
- Garnish with a swirl of cream, a little mound of Parmesan in the center, and a small parsley sprig.

Warm, creamy, and full of flavor, this soup doesn’t need much help to shine—but these little touches make it feel extra special.

Tips & Variations for Perfect Results

A few simple tips can help you get the best possible texture and flavor every time you make this soup:

Don’t Overcook the Tortellini
Tortellini can go from perfectly tender to overly soft quite quickly. Add them near the end of cooking and follow the package time. If you plan to store leftovers, slightly undercook them so they stay pleasantly firm when reheated.
Adjust the Thickness
- If the soup is too thick, add a splash of extra chicken broth or a bit of water until you reach your desired consistency.
- If it’s too thin, let it simmer uncovered for a few extra minutes, or stir in a bit more Parmesan (which naturally thickens the broth).
Use Low-Sodium Broth
Since sausage and Parmesan are both salty, starting with low-sodium broth gives you better control over the final seasoning. You can always add salt later, but you can’t remove it.
Control the Heat Level
- Use mild sausage and skip the red pepper flakes for a family-friendly, kid-approved version.
- To make it spicier, use hot sausage, add more red pepper flakes, or serve with chili oil on the side.
Add the Cream at the End
Once you add the cream, avoid boiling the soup vigorously. Gentle heat prevents the cream from separating and helps keep the texture smooth and silky.
Fresh Parmesan Makes a Difference
Freshly grated Parmesan melts better and gives a richer flavor than pre-grated versions. If possible, grate it from a block.
Make It Ahead-Friendly
If you want to make the soup ahead of time, cook the base and add the tortellini and spinach when reheating, just before serving. This prevents the pasta from getting too soft.

These tips help ensure your soup turns out reliably delicious every single time—creamy, flavorful, and satisfying.

Final Thoughts

Creamy Sausage Tortellini Soup is everything you want in a cozy meal: rich, hearty, full of flavor, and incredibly comforting. It takes simple ingredients—sausage, vegetables, broth, cream, and tortellini—and turns them into a bowl that feels both indulgent and homely.

It’s the kind of recipe you’ll find yourself reaching for when the weather turns chilly, when you’re craving something filling after a long day, or when you want to share a comforting meal with the people you love. With minimal prep and easy steps, it fits seamlessly into busy schedules while still feeling like something special.

Once you’ve made it, don’t be surprised if it becomes a regular in your kitchen—one of those recipes your family asks for by name. Creamy, savory, and loaded with tender tortellini, it’s a reminder that some of the best meals are also the most straightforward.

FAQ

Can I use frozen tortellini instead of refrigerated?
Yes, you can use frozen tortellini. Just add them directly to the simmering soup and adjust the cooking time according to the package instructions. They may need a few extra minutes compared to refrigerated tortellini.

Can I substitute the heavy cream with something lighter?
You can replace part or all of the heavy cream with half-and-half or whole milk for a lighter version. Keep in mind that the broth will be less rich and creamy. If you use milk, heat the soup gently after adding it to avoid curdling.

Can I use a different type of sausage?
Absolutely. Chicken or turkey Italian sausage works very well and reduces the fat content. You can also use regular ground sausage seasoned with Italian herbs if you don’t have Italian sausage specifically.

Can I make this soup ahead of time?
Yes. For best results, you can:

Cook the soup base (sausage, vegetables, broth, cream, and seasoning) ahead of time.
When you’re ready to serve, bring it back to a gentle simmer, add the tortellini and spinach, and cook until the tortellini is tender.
This method keeps the pasta from becoming too soft in storage.

How should I store leftovers?
Let the soup cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for 3–4 days. Reheat gently on the stovetop over low to medium heat, adding a splash of broth or milk if it has thickened too much.

Can I freeze Creamy Sausage Tortellini Soup?
Freezing soups with cream and pasta can be tricky. The texture of the cream may change slightly, and the tortellini can become very soft. If you plan to freeze it:

Freeze the base soup without the tortellini and spinach.
When ready to serve, thaw, reheat gently, and then add tortellini and spinach and cook until done.

How can I make the soup thicker?
If you prefer a thicker soup:

Let it simmer uncovered for a few extra minutes to reduce slightly.
Stir in a bit more Parmesan cheese.
You can also whisk 1–2 teaspoons of cornstarch into a small amount of cold cream or broth, then stir it into the simmering soup and cook for a few minutes until thickened.